Roasted Cauliflower & Coconut Soup

1 head of cauliflower, chopped
1 large yellow onion, peeled and chopped
3-4 cloves garlic, halved
5 cups organic vegetable stock
14 oz. coconut milk
2 tbsp. Thai curry paste
1 tsp. cumin powder
½ tsp. coriander powder
½ tsp. turmeric powder
1 tbsp. fresh chives
Sea salt and freshly ground pepper, to taste.

  1. Preheat oven to 375º F. Spread cauliflower, onion, and garlic in a single layer on a baking sheet and bake until golden brown, about 25 to 30 minutes.
  2. While the vegetables are baking, bring the vegetable stock, curry paste, cumin, coriander, and turmeric to a boil in a large pot over medium-high heat.
  3. Remove the vegetables from the oven and add them to the stock pot. Reduce the heat to low, add some salt and pepper, and let simmer for about 15 minutes.
  4. Carefully blend the soup in batches in the blender until desired consistency. Stir in the coconut milk, adding additional salt, pepper, or more spices if needed. Ladle into serving bowls. Add chives for garnish.

Roasted Cauliflower & Cheddar Soup

1 ( 1 1/2 pound ) head of cauliflower, cut into florets
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 cup shredded white cheddar cheese
Salt and freshly ground black pepper, to taste

Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm. We like to serve the bread with crusty bread or homemade croutons.

Source: Two Peas & Their Pod Blog -


Cauliflower & Chickpeas with a Mustard Vinaigrette

14 ounces cooked, drained chickpeas
1 head cauliflower, leaves removed and cut into bite-sized florets
olive oil
coarse sea salt
1 tbsp. dijon mustard
1 tbsp. seeded mustard
1 tbsp. white wine vinegar
black pepper
1/4 cup chopped parsley

Preheat oven to 400F.  Toss chickpeas and cauliflower together in a large roasting pan with 3 tbsp. olive oil and a big pinch of salt.  Roast, stirring occasionally until everything is brown and cauliflower is soft.  About 45 minutes.

Meanwhile, whisk together the mustards, vinegar and 1/4 cup olive oil with a big pinch of salt and pepper.  While the chickpeas and cauliflower are still warm, toss them with the dressing and parsley.  Serve warm or at room temperature. 

Source: It's All Good - Gwyneth Paltrow & Julia Turshen